I whipped this up one afternoon to dress a quick steak sandwich—and ended up pouring half the jar on everything from roasted potatoes to grilled fish. It’s creamy and herbal, with a lemony snap that feels effortless but tastes intentional.
Why This Works So Well
Homemade mayo always beats store-bought, but when you blend in lemon juice, garlic, and olive oil, it takes on a lift that feels almost Riviera-bright. The basil isn’t just garnish—it’s completely pureed into a verdant emulsion. It’s boldly flavored and silky all at once, and it’s done in five minutes.
What I Used (And Why)
- Egg yolks (4 extra-large) – Bring richness and structure. Room-temp yolks emulsify beautifully.
- Lemon juice (6 tbsp) – Adds brightness and helps with emulsion.
- Minced garlic (1 tsp) – Just enough to give it a savory backbone.
- Kosher salt (2 tbsp) + black pepper (2 tsp) – Balances the dairy and oil. I usually taste and add a pinch more at the end.
- Vegetable oil (2 cups) + olive oil (1 cup) – The combo gives neutral batch with olive richness.
- Fresh basil (1 cup, chopped) – Blended thoroughly for color, herb flavor, and creaminess.
Safe Swaps I’ve Tested
- Greek yogurt for mayo – Cut total oil by half and sub yogurt—still creamy, less indulgent.
- Cilantro or parsley – Swapped basil seasonally. Equally fresh, though basil remains my favorite.
- Garlic powder only – Fine in a pinch, but a little raw garlic adds brightness.
Fixes That Mattered
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Mayo separated | Oil added too fast | Slow steady stream is essential |
| Too thin | Used cold eggs or skipped olive oil | Let ingredients sit room temperature |
| Bland flavor | Skimped on salt or lemon | Taste and adjust at the end |
How to Make Ina Garten’s Basil Mayo
- Blend egg yolks, lemon juice, garlic, salt and pepper in a food processor until smooth.
- With the motor running, slowly stream in vegetable oil, then olive oil, until thick and glossy.
- Add basil and pulse until fully puréed and vibrant green.
- Transfer to a jar and refrigerate before using.
Tiny Habits, Better Results
- I often test emulsification by whisking off heat if the processor seems starting to separate.
- If it splits, whisk in a teaspoon of lemon juice or a little warm water to bring it back.
- Store this in a narrow jar—easy to dip or drizzle.
What Pairs Well
- Sandwiches: Steak, chicken, veggie, fish
- Grains: Topped on quinoa tabbouleh or couscous
- Grilled dishes: Shrimp, swordfish, steak
- Veggies & dips: As a dip for crudités, or drizzled on roasted root vegetables
Storage & Serving
- Fridge: Lasts up to 4 weeks in a sealed container.
- Freezer: Not recommended—it can split when thawed.
- Serving tip: Let it sit out 10 minutes to soften before using it as a spread.
Quick FAQs
Q: Is it safe to use raw egg yolks?
A: Yes—use pasteurized eggs for peace of mind.
Q: Can I make this with a blender instead?
A: Absolutely—stream the oil slowly down the side while blending.
Q: How can I fix broken mayo?
A: Start with a fresh egg yolk in a clean bowl, then slowly whisk in the separated mayo. It recombines beautifully.
Try More Recipes:
Ina Garten Basil Mayo
Description
Velvety, herby, and lemon-bright—this basil mayo transforms simple meals into something special.
Ingredients
Instructions
- In a food processor, blend egg yolks, lemon juice, garlic, salt, and pepper until smooth.
- With motor running, stream in vegetable oil, then olive oil, until thick and glossy.
- Add basil and pulse until completely puréed.
- Transfer to jar and refrigerate before serving.